Forest Gardens and Fruit
We chat with forest garden designer and edible landscaper Mark Lord in south-western Germany.“A garden should be a holistic experience, feeding all of your senses, and your mind,” says Lord. He believes food gardens can be about more than just eating—that they can also be visually appealing, bio-diverse, and appeal to other senses such as smell.We also digress into his experiments making liqueur including linden, serviceberry, cherry…and nettle!
Want sneak peaks? Some neat recipes? I'm collaborating with Chef Signe Langford on a delicious book: Olives, Lemons & Figs. Find out how to use olives, lemons, and figs from fruit to root to shoot, including fig-wood smoked fare, fizzy lemon-leaf apéritifs, and lots more. Click here so you don't miss our updates.
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We chat with forest garden designer and edible landscaper Mark Lord in south-western Germany.
“A garden should be a holistic experience, feeding all of your senses, and your mind,” says Lord. He believes food gardens can be about more than just eating—that they can also be visually appealing, bio-diverse, and appeal to other senses such as smell.
We also digress into his experiments making liqueur including linden, serviceberry, cherry…and nettle!
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